Cream Cheese Raspberry Cinnamon Rolls (video)
Soft and fluffy cream cheese raspberry cinnamon rolls need to be on your brunch menu! These raspberry rolls are filled with cream cheese, cinnamon, freeze-dried raspberries and raspberry preserves! These creamy, fruity rolls are super fluffy, moist and loaded with berry flavor, all thanks to my ‘secret ingredient’! Inspired by my famous original ‘Best Cinnamon Rolls’, this is the ultimate brunch and breakfast recipe! Plus, learn how to make these ahead of time so all you need to do is take them out of the fridge and into the oven!
Watch My Raspberry Rolls Video Tutorial
Watch my YouTube cream cheese raspberry cinnamon rolls video tutorial for my step-by-step video instructions. This recipe is so easy to make! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website email list and my YouTube channel for notifications!
Ingredients for Raspberry Cinnamon Rolls
Here are my tips for the main ingredients you’ll need to make these delicious, creamy raspberry rolls! Find the full list of ingredients in the printable recipe card below.
Jump to Recipe- Raspberries – I’m using freeze-dried raspberries for the filling. These will add incredible raspberry flavor without adding extra liquid to the filling. You’ll also need raspberry preserves.
- Active Yeast – for making the soft yeast dough. This recipe works well with instant yeast, too. Just skip the first proofing, let the dough rest for 15 minutes, then continue with the recipe.
- All-Purpose Flour – regular flour works best for this recipe. I don’t recommend using gluten-free flour.
- Cream Cheese – for making the creamy cinnamon filling. Soften the cheese at room temperature so it’s easier to make the filling.
Preparing the Yeast Dough for Raspberry Rolls
Start this recipe for raspberry cinnamon rolls with the dough! This recipe works well with both active, regular yeast and instant yeast. If using instant yeast, skip the first proofing, rest the dough for 15 minutes, then continue with the recipe.
- Begin by preparing the dough. Warm the milk in the microwave or on the stove top until 120F. Pour the milk into a large mixing bowl and whisk in the sugar. Sprinkle the dry yeast over the milk and let it sit for 5 minutes until the yeast is foamy.
- Next, whisk in the melted butter (make sure it’s not too hot!), eggs and salt. Whisk for a few minutes until the mixture is smooth, then begin adding the flour.
- Add the flour 1 cup at a time, mixing well after each addition. Once a dough ball forms, transfer the dough onto a flour work surface.
- Knead in the remaining flour, forming a soft and elastic dough; it should be just slightly sticky. Knead for 3 to 4 minutes, until the dough is smooth.
- Place the dough back into the mixing bowl and cover with a clean kitchen towel. Allow the dough to proof in a warm corner of the kitchen for 1 hour, until doubled in size.
Preparing the Cream Cheese Filling
While the dough is proofing, it’s the perfect time to prepare the creamy cinnamon filling for these raspberry rolls!
- Meanwhile, prepare the cream cheese filling. Place the cream cheese into a microwave safe bowl and heat for about 30 to 45 seconds; the cream cheese needs to be very soft.
- Next, add the sugars, vanilla, cinnamon and nutmeg. Beat all the ingredients together for a few minutes until smooth.
How to Make Raspberry Cinnamon Rolls
Once your dough has proofed, it’s time to shape these delicious rolls! Here’s how it’s done:
- Once the dough has proofed, turn out onto a floured work surface and gently punch it down to release any air bubbles.
- Using a floured rolling pin, roll the dough out into a large rectangle measuring approximately 18×20-inches.
- Using an off-set spatula, spread the prepared cream cheese filling evenly to the very edges of the dough.
- Top the cream cheese with a light layer of crumbled freeze-dried raspberries, then add small dollops of the raspberry preserves evenly spread out.
- Starting at the long end, gently roll the dough into a large log. Using a sharp, serrated knife, gently slice the log into 1-inch (2.5-cm) thick slices. Transfer the rolls into a large casserole dish.
Baking Instructions for Raspberry Rolls
- Preheat the oven to 350F/177C. Allow the rolls to proof in the pan for about 30 to 40 minutes. I usually set the rolls onto the stove while the oven is preheating for extra warmth.
- Bake the rolls at 350F for exactly 10 minutes, then remove from the oven and pour the 1/2 cup cream or milk (either cream, whole milk or half-and-half will work) over the cinnamon rolls.
- Place the rolls back into the oven and continue baking for an additional 25 to 28 minutes, until the tops are golden brown.
Simple Icing for Raspberry Rolls
While the rolls are baking, make a simple icing to add over the rolls!
- Prepare the glaze for the rolls: combine the confectioner’s sugar and lemon juice in a large bowl and whisk until a smooth glaze forms.
- Add more lemon juice for a runnier glaze.
- Drizzle a generous amount of the glaze over the rolls as soon as you remove them from the oven, then add more after the rolls have cooled. Top with more freeze-dried raspberries, if desired.
Make-Ahead Instructions
This delicious breakfast recipe is super easy to make ahead of time! I get this question very often and here’s how it’s done:
- Prepare the recipe as instructed and shape the rolls. Once the rolls are in the casserole pan, allow them to proof for about 20 minutes and then wrap them tightly with plastic wrap.
- Place the pan into the refrigerator and keep the rolls chilled for 1 to 3 days, until ready to enjoy.
- Then when you’re ready to bake them in the morning or whenever, preheat the oven to 350F/177C and continue following the recipe. Easy to do and perfect if you want to have a relaxing breakfast.
More Recipes to Try!
Enjoyed this incredible breakfast recipe? Check out some of my other delicious recipes!
- Lemon Blueberry Cream Cheese Rolls – soft and fluffy, fruity and creamy lemon rolls filled with blueberry jam and lemon cream cheese filling!
- 3-Ingredient Raspberry Star Twist – the easiest holiday pastry recipe, made with store-bough pastry and raspberry jam twisted into a festive design!
- Apple Pie Cinnamon Rolls – the best fall version of cinnamon rolls, filled with apple pie filling!
- Blueberry Cinnamon Rolls – my classic rolls with juicy blueberries on the inside!
- Strawberry Cinnamon Rolls – another delicious variation, with fruity strawberries!
- Lemon Poppy Seed Rolls – perfect for spring and summer! Lemon rolls filled with poppy seeds, topped with a lemon cream cheese icing!
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Cream Cheese Raspberry Cinnamon Rolls (video)
Fluffy raspberry cinnamon rolls with raspberry preserves and freeze-dried berries for maximum flavor!
Ingredients
For Dough:
- 1 cup whole milk
- 1 tbsp dry active yeast
- 2 large eggs
- 1/3 cup unsalted butter, melted
- 1/2 cup sugar
- 1 tsp salt
- 4 cups all-purpose flour, plus more for dusting
- 1/2 cup cream or half-and-half or whole milk
For Filling:
- 8 oz cream cheese
- 1 tsp vanilla extract
- 1/2 cup white granulated sugar
- 1/4 cup brown sugar
- 1 tbsp ground cinnamon
- 1 tsp ground nutmeg
- 1 cup freeze-dried raspberries
- 1/2 cup raspberry preserves
For Icing:
- 2 cups confectioner’s sugar
- 2 to 3 tbsp lemon juice
Instructions
Making the Yeast Dough:
- Begin by preparing the dough. Warm the milk in the microwave or on the stove top until 120F.
- Pour the milk into a large mixing bowl and whisk in the sugar. Sprinkle the dry yeast over the milk and let it sit for 5 minutes, until the yeast is foamy.
- Next, whisk in the melted butter (make sure it's not too hot!), eggs and salt. Whisk for a few minutes until the mixture is smooth, then begin adding the flour.
- Add the flour 1 cup at a time, mixing well after each addition. Once a dough ball forms, transfer the dough onto a flour work surface.
- Knead in the remaining flour, forming a soft and elastic dough; it should be just slightly sticky. Knead for 3 to 4 minutes, until the dough is smooth.
- Place the dough back into the mixing bowl and cover with a clean kitchen towel. Allow the dough to proof in a warm corner of the kitchen for 1 hour, until doubled in size.
Preparing the Filling:
- Meanwhile, prepare the cream cheese filling. Place the cream cheese into a microwave safe bowl and heat for about 30 to 45 seconds; the cream cheese needs to be very soft.
- Next, add the sugars, vanilla, cinnamon and nutmeg. Whisk all the ingredients together for a few minutes until smooth.
Shaping the Rolls:
- Once the dough has proofed, turn out onto a floured work surface and punch it down gently, releasing any trapped air. Using a floured rolling pin, roll the dough out into a large rectangle, about 18×20-inches.
- Using an off-set spatula, spread the prepared cream cheese filling evenly to the very edges of the dough.
- Top the cream cheese with a light layer of crumbled freeze-dried raspberries, then add small dollops of the raspberry preserves evenly spread out.
- Starting at the long end, gently roll the dough into a large log. Using a sharp, serrated knife, gently slice the log into 1-inch (2.5-cm) thick slices. Transfer the rolls into a large casserole dish.
Baking Instructions:
- Preheat the oven to 350F/177C. Allow the rolls to proof in the pan for about 30 to 40 minutes. I usually set the rolls onto the stove while the oven is preheating for extra warmth.
- Bake the rolls for exactly 10 minutes, then remove from the oven and pour the 1/2 cup cream or milk (either cream, whole milk or half-and-half will work) over the cinnamon rolls.
- Place the rolls back into the oven and continue baking for an additional 25 to 28 minutes, until the tops are golden brown.
Making Easy Icing:
- Prepare the glaze for the rolls: combine the confectioner's sugar and lemon juice in a large bowl and whisk until a smooth glaze forms. Add more lemon juice for a runnier glaze.
- Drizzle a generous amount of the glaze over the rolls as soon as you remove them from the oven, then add more after the rolls have cooled. Top with more freeze-dried raspberries, if desired.
- Enjoyed this recipe? Please consider leaving me a comment or rating review below to help my blog!
Nutrition
Serving: 1roll | Calories: 523kcal | Carbohydrates: 86g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 286mg | Potassium: 144mg | Fiber: 2g | Sugar: 49g | Vitamin A: 632IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 2mg
